Amy, I just got my self a new oven thermometer and did a little test. If the thermometer is correct, the oven is actually running quite hot, around 40 degrees (F) hotter than expected. That leads me to believe the loaf just didn't get much time for oven spring before it set. Does that interpretation hold water? I have a feeling your dough was over-risen. Give us a call on the bakers hotline and we'll be happy to share our tips on figuring out how well your dough is proofed (an easy test called the "punch in test.") However, if your oven is baking that hot, it can definitely affect your baking overall. Glad you were able to take that equation out of the picture! ~Mel

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